Follow this Recipe for Delightful Chocolate Bottom Mini Pumpkin Cheesecakes
The inspiration for these Chocolate Bottom Mini Pumpkin Cheesecakes came to me one crisp autumn afternoon while I was baking with my niece. We wanted to create a dessert that captured the essence of fall, and pumpkins were the first thing that came to mind. However, I wanted to add a twist to the traditional pumpkin pie, something bite-sized and easy to share. As we brainstormed, the idea of combining pumpkin with chocolate struck me. The rich, deep flavors of chocolate perfectly complement the earthy sweetness of pumpkin, making it an irresistible combination.
Putting Pumpkins to Work
My niece and I got to work, gathering all the ingredients from our pantry. I decided to make these cheesecakes to fit my gluten-free diet and low in sugar, ensuring they were a healthier treat without sacrificing taste. The process of making the crust was simple but satisfying. As we mixed the gluten-free flour, dark cocoa powder, and melted butter, the kitchen filled with a heavenly aroma that reminded me of the upcoming holiday season.
After baking the mini cheesecakes and letting them cool, we couldn’t resist sneaking a taste before garnishing them. The combination of the smooth pumpkin filling and the rich chocolate crust was everything I had hoped for. We topped each cheesecake with a swirl of whipped cream cheese and a sprinkle of cinnamon, adding the perfect finishing touch.
These Chocolate Bottom Mini Pumpkin Cheesecakes quickly became a family favorite, and they are now a staple at our fall gatherings. They’re a delightful blend of flavors and textures, capturing the spirit of the season in every bite.
Chef’s Notes – Chocolate Bottom Mini Pumpkin Cheesecakes
- Ensure all ingredients, especially cream cheese and sour cream, are at room temperature before mixing to achieve a smoother batter.
- Press the crust mixture firmly into the muffin cups to create a solid base for the cheesecake filling. Use the bottom of a small glass or a spoon for even pressing.
- When mixing the cheesecake filling, mix just until combined. Overmixing can incorporate too much air and affect the texture.
- Allowing the cheesecakes to rest in the oven with the door open helps prevent cracks on the surface by cooling them gradually.
- Ensure the cheesecakes chill for at least 2 hours in the refrigerator to set properly. This will make them easier to remove from the muffin pan and enhance their flavor.
- Feel free to experiment with additional spices like nutmeg, ginger, or allspice in the filling for a more complex flavor profile.
- This Chocolate Bottom Mini Pumpkin Cheesecakes is perfect for the autumn, have them after cooking some of our Autumn Harvest Quinoa Salad or Vibrant Zucchini Turmeric Red Lentil Stew.
Pumpkin Chocolate Mini Cheesecakes
Dive into the delightful world of Pumpkin Chocolate Mini Cheesecakes! These bite-sized treats are perfect for fall, combining the rich flavors of pumpkin and chocolate in a gluten-free dessert that’s sure to impress. With a simple crust and creamy filling, these mini cheesecakes are easy to make and even easier to enjoy. Perfect for any occasion, they’re a must-try for cheesecake lovers!
12
mini cheesecakes25
minutes24
minutes150
kcal2
hours10
minutes2
hours59
minutesKeep the screen of your device on
Ingredients
- Crust
1/2 cup all-purpose gluten-free flour
2 tablespoons dark cocoa powder
1/4 cup melted salted butter
2 tablespoons erythritol (or preferred sweetener)
- Cheesecake Filling
8 oz block of reduced-fat cream cheese
1/3 cup light sour cream
4 tablespoons erythritol (or preferred sweetener)
1/4 teaspoon pure stevia extract powder
2 teaspoons ground cinnamon
2/3 cup pumpkin puree
1 envelope (about 1 tablespoon) gelatin powder
1 large egg
- Garnishing
4 oz reduced-fat cream cheese, room temperature (optional)
1/8 teaspoon pure stevia extract powder (optional)
1/4 teaspoon ground cinnamon
- Alternative Ingredients:
Replace erythritol with coconut sugar or organic raw cane sugar for a non-low-carb option.
Use full-fat cream cheese if preferred.
Substitute gelatin powder with agar-agar for a vegetarian option.
Directions
- Prepare Crust – Preheat your oven to 325°F. In a mixing bowl, combine gluten-free flour, dark cocoa powder, melted butter, and erythritol. Break up any large clumps with your hands or use a food processor for a finer mix.
- Form Crust – Line a 12-cup muffin pan with paper liners and lightly spray with canola oil. Distribute about 1 tablespoon of the crust mixture into each cup and press down firmly using the bottom of a small glass. Bake for 6 minutes and then set aside.
- Cheesecake Filling – Ensure all filling ingredients are at room temperature for smooth mixing. Beat the cream cheese with a hand mixer until fluffy (about 2 minutes). Add sour cream, erythritol, stevia extract, cinnamon, pumpkin puree, and gelatin powder; mix until smooth. Finally, add the egg and mix for another minute.
- Bake Cheesecakes – Preheat oven to 350°F. Fill each muffin cup about three-quarters full with the cheesecake mixture. Bake for 18 minutes or until the centers are set (a toothpick should come out clean). Leave the oven door open and let the cheesecakes rest inside for 10 minutes.
- Cool and Chill – Remove the muffin pan from the oven and let the cheesecakes cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours.
- Garnish – If desired, beat room-temperature cream cheese with stevia extract until fluffy. Use a pastry bag to pipe onto each cheesecake and sprinkle with cinnamon.
Equipment
- mixing bowls
- food processor
- muffin pan
- hand mixer
- pastry bag
- measuring cups and spoons
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 10g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 120mg
- Potassium: 80mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 2000IU
- Vitamin C: 1mg
- Calcium: 50mg
- Iron: 1mg
FAQs – Delightful Chocolate Bottom Mini Pumpkin Cheesecakes
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you are not following a gluten-free diet.
What can I substitute for erythritol?
You can substitute erythritol with coconut sugar, organic raw cane sugar, or any other preferred sweetener. Adjust the quantity to taste.
How can I make these Chocolate Bottom Mini Pumpkin Cheesecakes vegetarian?
Substitute the gelatin powder with agar-agar, following the package instructions for the correct amount.
Can I use full-fat cream cheese instead of reduced-fat?
Yes, full-fat cream cheese can be used and will result in a richer cheesecake.
Can I freeze these Chocolate Bottom Mini Pumpkin Cheesecakes?
Yes, these cheesecakes can be frozen. Place them in an airtight container and freeze for up to one month. Store the mini cheesecakes in an airtight container in the refrigerator for up to five days. Thaw in the refrigerator before serving.
